Dried raspberry

Stir them in while the porridge is hot if you want them to soften and flavour it. For a sharper, crunchier topping, scatter them over just before eating.

Yes. Fold them gently into flapjack, muffin or cake batter near the end; freeze-dried pieces crush easily, so sprinkle some on top as well if you want them to stay visible.

Keep them in an airtight container in a cool, dry cupboard. Moisture quickly takes the crispness out of freeze-dried raspberries.

Yes: cover them with warm water or fruit juice for about 5–10 minutes, then drain before adding to porridge or a cake filling. They become soft rather than keeping their crisp, freeze-dried texture.

They’re good scattered over Greek yoghurt, granola or muesli, and add a tart, fruity contrast to white chocolate, brownies and meringue desserts such as Eton mess.

You can swap them in, but raspberries are usually tarter and more delicate, while dried cranberries are often sweetened and chewy. Fold raspberries in gently so they don’t break up.

A 30 g portion, the NHS serving size for dried fruit, contains 9.9 g of fibre.

Yes. Dried raspberries contain 33 g of fibre per 100 g, compared with 5.6 g in dried cranberries.